Ingredients
Scale
- 1 can (15 oz) Cream of Coconut (such as Coco López)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (12 oz) Evaporated Milk
- 1 can (13.5 oz) Coconut Milk
- 1.5 cups White or Gold Puerto Rican Rum (adjust to taste)
- 2 tablespoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- Cinnamon sticks (for garnish)
Instructions
- Start by gathering all your canned milks and spices. Ensure your blender is clean and large enough to hold about 60 ounces of liquid. Open the cream of coconut, sweetened condensed milk, evaporated milk, and coconut milk. If the cream of coconut has solidified at the top of the can, give it a quick stir before pouring to ensure the fats are evenly distributed.
- Pour the evaporated milk, coconut milk, and sweetened condensed milk into the blender. Add the cream of coconut, which provides that essential thick texture. Pour in the vanilla extract and add the ground cinnamon, nutmeg, and cloves. Finally, add the rum. Secure the lid tightly and blend on high speed for about 1 to 2 minutes until the mixture is completely smooth and slightly frothy. Taste the mixture and add more rum or spices if you prefer a stronger kick.
- Pour the blended Coquito into glass bottles or a large pitcher. Drop a cinnamon stick into each bottle for extra infused flavor. Seal the bottles and place them in the refrigerator. For the best results, let the Coquito chill for at least 4 hours, though 24 to 48 hours is ideal to allow the flavors to meld together. Before serving, give the bottle a vigorous shake as the coconut fats may solidify slightly when cold. Pour into small glasses and garnish with a sprinkle of extra cinnamon.
- Cook Time: 10 minutes